I have a stash
of roasted chiles in my freezer, so this is an easy task for me.
In the late summer and early fall, the aroma
of roasting chiles fills the air all over the state and produces a state of bliss for chileheads.
The aroma
of roasting chiles fills the air until the first frost when the green chile turns red.
There are red ristras on the wall, the smell
of roasting chiles in the air, the traditional melody of «I Shot the Sheriff» by Bob Marley blasting from...
Utilize your hood fan if you have one when you open the oven door, wofts
of roasting chiles can be intense!
In Mexican cuisine, rajas refers to thin strips
of roasted chiles.
If you've done a good job
of roasting your chiles, peeling them is fast and easy.
Having had to make the trip across the country numerous times, I box up the packages
of roasted chiles and freeze them before the trip.
Anaheims, Big Jims, Hatch if you can find them, and any along those lines for the bulk
of the roasted chile flavor.
Not exact matches
This method
of making
chile sauce differs from others using fresh New Mexican
chiles because these
chiles aren't
roasted and peeled first.
Another specialized dry
chile is
chile pasado (
chile of the past), which is New Mexican green
chile which has been
roasted, peeled, and dried in the sun.
Blistering or
roasting the
chile is the process
of heating the
chile to the point that the tough transparent skin is separated from the meat
of the
chile so it can be removed.
Literally, «
chile of the past» — this is
roasted, peeled, and sun - dried green
chile.
I substituted a blend
of sharp white cheddar and deliciously smoky gouda for traditional cheddar, and used
roasted hatch
chiles instead
of pimentos because «tis the season for hatch
chiles.
I added some
roasted green
chile for some spice, and used twice the kidney beans, instead
of garbanzo.
The pictures below attempt to share our experience by taking you from the Hatch
chile fields through the process
of roasting and packaging
chile at The Hatch
Chile Store.
This popular Mexican sandwich from the state
of Jalisco is filled with crisp
roast pork, then «drowned» in a spicy
chile de árbol sauce.
2 whole
roasted red peppers, seeds removed 6 dried guaijillo
chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
* By the way, I broke into my stash
of fire -
roasted Hatch green
chiles for the making
of this recipe!
Roasted tomatillos and two types
of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
The recipe is best with fresh, fire -
roasted (Hatch season is still a couple months away)-- but substituting an 8 - ounce can
of green
chiles will do in a pinch!
And I'm a huge fan
of roasting my garlic and
chiles, as well... such a beautiful earthy scent and taste!
With the smaller
roast, I only needed about 1/2 cup
of the green
chile enchilada sauce and about 1/4 cup
of chopped up pickled jalapenos (funny!
Assembly: Place chicken pattie on top
of bun, lay
roasted poblano, tomato, chipotle mango bacon, and generously pour on the green
chile queso.
The soup is a fascinating pairing
of a dried fava bean and
roasted tomato base topped with a cider - kissed tangy / sweet quick - pickled
chile topping.
It has Hatch
roasted green
chiles instead
of jalepenos.
I may
roast some
of my jalapenos and sub for the canned
chiles.
Joe had just
roasted a batch
of green
chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.
And where else but India would the fumes from
chiles roasting on smoldering cow dung cakes be used in the treatment
of scabies, a disease
of the skin caused by mites?
In New Mexico, a hamburger isn't worth eating until it's crowned with strips
of freshly
roasted green
chile and gooey melted cheese.
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch
chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck
roast, cut into 1 - inch cubes Fresh basil leaves for garnish
Made by cooking down
roasted mirasol
chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any
chile I know, getting a bit
of body from a blond oil and flour roux.
Caution: The smell and flavor
of fresh
roasted New Mexican
chile is highly addictive!
When
chile growers Joe and Martha Lujan
of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their
chile fields and
roasting facility, Martha fixed them this tasty snack.
He described a meal eaten by people in Bernalillo, just north
of Albuquerque: «
Roast chicken, stuffed with onions; then mutton, boiled with onions; then followed various other dishes, all dressed with the everlasting onion; and the whole terminated by
chile, the glory
of New Mexico.»
Food writer Tina Kanagaratnam, who grew up in Sri Lanka, agrees: «Hotter and more robustly flavored than Indian curries, the curries
of Sri Lanka get their distinctive flavor from the
roasting of whole spices until they are dark brown before grinding — and from extra
chiles.»
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho
chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire
roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
The filling: shredded boneless chicken thighs, perfectly crisped breakfast sausage, and two whole pounds
of roasted Hatch
chiles.
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano
chiles,
roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
The salmon gets
roasted on a bed
of fresh
chiles, mixed citrus, dill and fennel so it absorbs all those flavors.
Most
of these flavorful recipes however, call for
roasting the
chiles until charred, peeling off the skin, and removing the core, seeds, and membranes.
The
roasted chile gives the dish a bit
of a spicy bite and is a complementary flavor to the smoked chicken.
This soup takes the classic chicken noodle soup, spices it up with a bit
of green
chile, then creates another layer
of flavor and stuff that's good for you with the addition
of two heads
of roasted garlic.
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter
of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss
of chile.
Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c
of bbq sauce while prepping other ingredients), used fire -
roasted diced tomatoes and also peas — like your version (and no
chiles, limas, or corn — didn't have them on hand).
Sometimes he would beef them up with mushrooms,
roasted butternut squash, or potato, but often they were simply braised swiss chard with lots
of chile flakes and a generous sprinkling
of queso fresco on top to cool the heat.
For the enchilada sauce — toast two dried
chiles (I used New Mexico
chiles) in a skillet and then Vitamix it with a can
of fire
roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.
Last weekend after
roasting up a batch
of chiles I had a craving for enchiladas which lead to a pot
of chile sauce and these Green
Chile Chicken Enchiladas.
The
chiles rellenos in Mexican restaurants often contain plenty
of salty cheese filling in
roasted poblanos that are dipped in an egg - flour batter and fried.
Tangy, flavorful salsa verde gets a delicious kick with the addition
of roasted Hatch
chile peppers.